Author: Susanne at dishwithme.com
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Originally this sauce was made for my raspberry cheesecake and I could have just posted it with that recipe, which I have, but, this sauce has the ability to pair well with so many other things that I decided to make a separate post just in case people might be searching for a raspberry sauce to go with some other dish.
This will be a short-ish post because, how much is there to say about raspberry sauce? I mean, I could talk about how delicious it is. I could also talk about how versatile it is…
We already know that I wouldn’t be posting anything that I don’t, personally, think is delicious.
Now…about the versatility. Besides cheesecake, this raspberry sauce could top some pancakes, French toast, waffles, English muffins, crepes, scones, angel food cake, pound cake, almost any kind of cake, yogurt, added to a smoothie, ice cream (oh, yeah!), biscuits, toast & butter, oatmeal, and, even, chicken or turkey.
HELPFUL HINTS FOR RASPBERRY SAUCE
You can use either frozen or fresh raspberries for this recipe. If fresh raspberries are in season, you better believe that’s what I’ll be using, but, in the off season, frozen is a good option, too.
You can, also, replace the raspberries for blackberries.
If you don’t want that seedy texture, you MUST mash it through a fine mesh strainer. Place a strainer over a bowl and use a rubber spatula to stir and press the berries against the strainer.
Cornstarch is used to thicken this sauce a bit. When using cornstarch, it is always necessary to combine it with a little water and stir to dissolve, if you don’t you will be stuck with lumps.
If you want to freeze this sauce in smaller portions for future use, you can freeze the sauce in ice trays and once frozen transfer the raspberry cubes to a plastic container with a lid or a large zipper bag.
LINKS TO PRODUCTS OR EQUIPMENT USED FOR THIS RECIPE
A fine mesh strainer is a must, unless you like it seedy. The seeds are crunchy, just so you know…
LINKS TO RECIPES TO PAIR WITH THIS RECIPE
This will deliciously & delightfully top my cheesecake! You can also swirl some through the cheesecake prior to baking.
- Fine mesh strainer
- 1 Tablespoon cornstarch
- 1/2 cup water
- 1/4 cup granulated sugar
- 12 ounces raspberries fresh or frozen
- 1 teaspoon fresh lemon juice
- 1/2 teaspoon pure vanilla extract
- 1 Tablespoon butter
- In a medium pot, add the water and cornstarch. Mix until dissolved. Turn on the heat to medium-high and add the sugar, keep stirring to dissolve.
- Add the raspberries and stir to combine.
- As soon as the water starts to bubble/boil around the edges, immediately turn the heat down to medium-low, cover with a lid and simmer for 10 minutes.
- At the end of the 10 minute mark, turn the heat off and remove the pot from the heat source.
- Add the lemon juice and vanilla. Mix well. Let the raspberry sauce sit in the pot to cool.
- Place a fine mesh strainer, like the one I have shown, over a bowl. After the sauce is cooled pour into the strainer and using a rubber spatula, stir and mash the raspberry mixture thru the strainer. This will take a few minutes. Just keep repeating this step until you are mostly left with seeds in the strainer.
- Use immediately or store in an airtight container in the refrigerator for up to about a week or it can be frozen for future use.